Tiramisu Shake

YIELD: 12 portions

PORTION: 1 shake



½ c. Water

1 c. Instant Espresso Powder

3 ½ c. J. Hungerford Smith® Mellocream® Chocolate Fudge


1 ½ c. J. Hungerford Smith® Mellocream® Chocolate Fudge

120 Chocolate-Dipped Ladyfingers

6 c. J. Hungerford Smith Vanilla Fountain Syrup & Shake Base

96 oz. (24 4-oz. scoops) Vanilla Ice Cream

2 ¼ c. Orgeat or Almond Syrup

4 c. Espresso Fudge

6 c. Reddi-wip® Real Cream Whipped Topping

¼ c. Instant Espresso Powder

¾ c. Chocolate Shavings


  1. To make the Espresso Fudge: Bring ½ c. water to a boil and remove from heat. Add 1 c. espresso powder to water and mix to form a smooth paste. Add 3 ½ c. Mellocream Chocolate Fudge to paste and mix until well combined. Refrigerate until ready to add to shake.
  2. To make the Milkshake: Paint the rim of each of 12 sundae glasses with 2 tbsp. Mellocream Chocolate Fudge. Place 10 ladyfingers on the outside of each glass, using the chocolate to adhere. Place in refrigerator to set.
  3. Blend ½ c. Vanilla Shake Base, 2 4-oz. scoops ice cream, and 3 tbsp. orgeat syrup together until smooth and creamy.
  4. Pour ¼ c. of milkshake into glass and top with a thin layer of espresso fudge. Repeat shake and fudge layers until sundae glass is full.
  5. Top milkshake with ½ c. Reddi-wip, 1 tsp. espresso powder, and 1 tbsp. chocolate shavings.